Red Curry Coconut Peanut Butter

• 1 Coconut milk 13 oz
• 4 ounce Peanut butter
• 2 tablespoon olive oil
• 3 tablespoon Thai red curry
• 1/2 pound bean sprounts, washed and cleaned
• 1/2 sweet onion, cut into 1/2'' pieces
• 1/2 napa cabage,washed and cut into 1/2 inch pieces
• 1 tofu firm cut into 1/2 inch pieces
• 1 tablespoon soy sauce
• 1 lime, juced
• 12 peanuts, roasted garnish
• 1 carrots, shredded for garnish
• 1 cup cooked rice
• 1 basil for garnish

1. Blend cocont milk and peanut butter until smooth. Seat aside
2. Pour oil into a pan and heat over med-high heat. Add curry paste and saute for 2-3 minutes. Pour the coconut milk mixture into the curry paste, cook and stir for 2-3 minutes.
3. Add bean sprounts, onion, cabbage, tofu and sou sauce to the sauce, bring themixture to a boil. reduce heat and simmer; cook 5 to 10 minutes. taste for seasoning.
4. Pour lime juice over the dish and garnish with basil, peanuts and carrot. Serve the curry with rice, or noddles.

coconut milk, peanut butter, olive oil, red curry, bean sprounts, sweet onion, soy sauce, lime, peanuts, carrots, rice, basil

Taken from www.epicurious.com/recipes/member/views/red-curry-coconut-peanut-butter-5ca530b2e942141e42eabacf (may not work)